So…you guys might already know, but my husband and I seem to be obsessed with WAFFLES.
We love eating them as a post-workout breakfast treat. I thought I would share a couple of our recipes with you guys so that you can join us in our waffle obsession.
I adapted this recipe from Cookie & Kate. They have a delish gluten-free oat waffle recipe. Now, I don’t have time to make waffles EVERY morning, c’mon guys, I’m not a superhero. So, I usually double or triple the recipe and end up snacking on them the rest of the day freeze them to use for the rest of the week.
I tweaked it a bit and came up with TWO different waffle recipes that you guys are gonna LOVE.
Chocolate Chip Cookie Waffles and Mexican Chocolate Cake Waffles (both gluten-free). My husband and I are gluten free, so we use certified gluten-free oats, but feel free to use regular oats if gluten-free isn’t your jam ;).
CHOCOLATE CHIP COOKIE WAFFLES (GLUTEN-FREE)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 3-4 waffles
INGREDIENTS:
- 1½ cups certified gluten free oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup coconut/almond/cashew milk
- ¼ cup coconut oil, melted
- 2 eggs
- 2 tablespoons maple syrup (honey will also work)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
INSTRUCTIONS:
1) If you don’t already have oat flour, grind oats in a food processor until fine (about 1-2 minutes).
2) Once you have your oats ground, mix oat flour, baking powder, salt, and cinnamon in a mixing bowl.
3) Whisk wet ingredients in a separate bowl (milk, coconut oil, eggs, maple syrup, and vanilla extract).
4) Dump the wet ingredients into the dry ingredients and stir gently. Next, add the chocolate chips. The batter should be slightly lumpy (try not to mix too much–although if you do, it’s not a big deal). Let the batter rest for 10 minutes to thicken. Warm up your waffle maker to medium-high heat.
5) Once the waffle iron is hot, let the waffle making process begin!
6) Avoid stacking the waffles so that they stay nice and crispy. To keep them warm, place on a baking sheet and keep in the oven at 200 degrees.
7) Serve waffles with butter, maple syrup, nut butter, fruit, or whatever toppings you like (I really like to eat mine with honey and nut butter on top).
8) Avoid leaving waffles on the counter as to avoid eating waffles for breakfast, lunch, and dinner.
MEXICAN CHOCOLATE CAKE WAFFLES (GLUTEN-FREE)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 3-4 waffles
INGREDIENTS:
- 1½ cups certified gluten free oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 2 tablespoons cocoa powder
- ¾ cup coconut/almond/cashew milk
- ¼ cup coconut oil, melted
- 2 eggs
- 2 tablespoons maple syrup (honey will also work)
- 1 teaspoon vanilla extract
INSTRUCTIONS:
1) If you don’t already have oat flour, grind oats in a food processor until fine (about 1-2 minutes).
2) Once you have your oats ground, mix oat flour, baking powder, cocoa powder, salt, and cinnamon in a mixing bowl.
3) Whisk wet ingredients in a separate bowl (milk, coconut oil, eggs, maple syrup, and vanilla extract).
4) Dump the wet ingredients into the dry ingredients and stir gently. The batter should be slightly lumpy (try not to mix too much–although if you do, it’s not a big deal). Let the batter rest for 10 minutes to thicken. Warm up your waffle maker to medium-high heat.
5) Once the waffle iron is hot, let the waffle making process begin!
6) Avoid stacking the waffles so that they stay nice and crispy. To keep them warm, place on a baking sheet and keep in the oven at 200 degrees.
7) Serve waffles with butter, maple syrup, nut butter, fruit, or whatever toppings you like (I really like to eat mine with honey and nut butter on top).
8) Avoid leaving waffles on the counter as to avoid eating waffles for breakfast, lunch, and dinner.
